What is the internal receiving temperature of fresh raw beef?

The correct internal receiving temperature for fresh raw beef is 41°F. This temperature is critical for ensuring food safety, as it helps to minimize the risk of bacterial growth. At temperatures above 41°F, the likelihood of pathogens multiplying increases, which can lead to foodborne illnesses.

Fresh raw beef should be received and stored at this temperature to keep it out of the temperature danger zone, which ranges from 41°F to 135°F. Properly maintaining this temperature during receiving and storage helps ensure the quality and safety of the beef until it is cooked for consumption.

In food safety guidelines, the specific recommendation for receiving temperatures, particularly for meat products like beef, is set to minimize risks associated with pathogens such as Salmonella or E. coli, which can thrive if temperatures are not properly controlled.